Chicken Enchilada Rice Casserole: A Cheesy and Flavorful Mexican-Inspired Meal 🥘🧀🌶️
1. Introduction
If you’re searching for a delicious, quick, and budget-friendly casserole recipe for dinner Mexican that the whole family will love, look no further than this Chicken Enchilada Rice Casserole. Combining tender baked chicken, savory enchilada sauce, and cheesy goodness, this Mexican rice casserole chicken is perfect for busy weeknights, gatherings, or feeding a crowd with meals for 25 people. In just 35 minutes, you’ll have a hearty, satisfying dish that rivals classic enchilada sauce meals and is a great option for cheesy enchilada rice casserole.
2. Ingredients for Chicken Rice Enchiladas
- 2 cups cooked rice (preferably jasmine or long grain)
- 2 cups cooked shredded chicken (use leftover or rotisserie chicken)
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Olive oil for sautéing
For a detailed shopping list and more tips, visit our chicken recipes category.
3. Step-by-Step Instructions for Making Chicken Enchilada Rice Casserole
**Preheat and Prepare the Baking Dish**
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
**Sauté Vegetables and Seasonings**
In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté the diced onion and chopped bell pepper until softened, about 3-4 minutes. Add minced garlic, cumin, chili powder, salt, and pepper; cook for another minute to enhance flavor.
**Mix the Main Ingredients**
In a large bowl, combine the cooked rice, shredded chicken, sautéed vegetables, and half of the enchilada sauce. Mix well to ensure each bite is flavorful and evenly coated with the sauce. For a creamier, more indulgent version, consider adding a touch of sour cream or Greek yogurt.
**Assemble the Casserole**
Pour half of the remaining enchilada sauce into the prepared baking dish. Spread the rice and chicken mixture evenly over the sauce. Drizzle the remaining enchilada sauce on top, then sprinkle generously with shredded Cheddar and Monterey Jack cheeses.
**Bake the Chicken Enchilada Rice Casserole**
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden. For an extra crispy top, broil for an additional 2-3 minutes—watch carefully to prevent burning.
4. Cooking Tips and Variations
- For a cheap dinner to feed a crowd, this dish scales easily—simply double or triple the ingredients.
- You can add black beans, corn, or sliced jalapeños to customize your enriched enchilada casserole.
- For a gluten-free option, ensure your enchilada sauce and seasonings are gluten-free.
5. Storage and Reheating Tips
Allow the cheesy enchilada rice casserole to cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual servings or bake at 350°F for about 15 minutes until heated through. This dish also freezes well—simply wrap tightly in aluminum foil or store in a freezer-safe container for up to 3 months.
6. Serving Suggestions for Chicken Rice Enchiladas
This baked chicken enchilada casserole pairs beautifully with a side of fresh salsa, guacamole, or a crisp green salad. For a more festive presentation, garnish with chopped cilantro and sliced avocados. Consider serving with a cold beverage like a refreshing Ninja SLUSHi Pro RapidChill Drink Maker to cool down the spice or a classic Mexican Kitchenaid Stand Mixer for preparing toppings.
7. Conclusion
This Chicken Enchilada Rice Casserole is a perfect example of casserole recipes for dinner Mexican — loaded with flavor, easy to prepare, and budget-friendly. Whether you’re making a quick weeknight dinner, a dish for a gathering, or a meal that feeds many, this dish delivers everything you love about traditional enchiladas in a convenient bake. Try this recipe today and enjoy a crowd-pleasing rice enchiladas that everyone will want again and again!
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Chicken Enchilada Rice Casserole (35 minutes)
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Dairy, Nut-Free
Description
Chicken Enchilada Rice Casserole is a delicious, cheesy Mexican-inspired meal that combines tender baked chicken, flavorful enchilada sauce, and melted cheeses. Perfect for quick weeknight dinners, gatherings, or feeding a crowd, this hearty casserole can be prepared in just 35 minutes for a satisfying and budget-friendly dish.
Ingredients
- 2 cups cooked rice (preferably jasmine or long grain)
- 2 cups cooked shredded chicken (use leftover or rotisserie chicken)
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, diced
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Olive oil for sautéing
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Sauté diced onion and chopped bell pepper until softened, about 3-4 minutes. Add minced garlic, cumin, chili powder, salt, and pepper; cook for another minute.
- In a large bowl, combine cooked rice, shredded chicken, sautéed vegetables, and half of the enchilada sauce. Mix thoroughly.
- Pour half of the remaining enchilada sauce into the prepared dish. Spread the rice mixture evenly over the sauce. Drizzle the remaining sauce on top and sprinkle with shredded cheeses.
- Bake for 20-25 minutes until cheese is bubbly and golden. For a crispy top, broil for an additional 2-3 minutes, watching carefully.
Notes
- For a larger crowd, double or triple the ingredients easily.
- Customize with black beans, corn, or jalapeños for added flavor.
- Ensure your enchilada sauce and seasonings are gluten-free for GF diets.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican